How Do I Make Chicken Soup in the Instant Pot?

Will Dickey

Like every other Instant Pot soup recipe you love, this extra-cozy chicken noodle soup is mostly hands-off and loaded with flavor. Start by sautéing a classic medley of veggies and aromatics—onion, carrots, and celery, just like Ree's Homemade Chicken and Noodles— then pressure cook boneless skinless chicken breasts with water and chicken stock (for extra flavor). If you're wondering about the egg noodles, rest assured that you don't need to boil a separate pot of water. The genius device can cook those, too—but on the "Sauté" not "Pressure Cook" mode, please.

Can you put raw chicken in soup to cook?

Absolutely. The chicken breasts in this recipe flavors the stock with extra flavor as it pressure cooks. Plus, it's perfectly shreddable and delicious afterwards. (Too many chicken noodle soup recipes call for tossing the chicken once the stock is made!)

Can I make this ahead of time?

You don't want to cook this soup in its entirety too far in advance since the noodles tend to soak up the broth. If not eating right away, cook the noodles separately on the stovetop and stir them into the soup right before serving. The soup (sans noodles) can be stored in the refrigerator up to 4 days or frozen up to 3 months.

Yields: 4 - 6 servings

Prep Time: 0 hours 10 mins

Total Time: 1 hour 0 mins

2 tbsp.

butter

1

large onion, chopped

3

carrots, cut into 1-inch pieces

2

celery stalks, cut into 1-inch pieces

3

garlic cloves, chopped

1 tbsp.

chopped fresh thyme leaves

1 tbsp.

chopped fresh oregano

1 1/2 tsp.

kosher salt

1/2 tsp.

ground black pepper

1

bay leaf

2 lb.

boneless skinless chicken breasts

4 c.

chicken stock

6 oz.

extra-wide egg noodles

Chopped fresh parsley, optional

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1. Add the butter to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add onion, carrots, and celery to the pot and cook, stirring, for 3 minutes. Add the garlic, thyme, oregano, salt and pepper and cook 1 more minute. Add the bay leaf, chicken, stock, and 2 cups of water.
2. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.
3. Remove the chicken from the pot and shred with two forks.
4. Meanwhile, set cooker to SAUTE and bring the soup to a boil. Add the noodles and cook 5-7 minutes or until the noodles are tender. Return the shredded chicken to pot and stir gently. Transfer to serving bowls and garnish with chopped parsley, if desired.

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How Do I Make Chicken Soup in the Instant Pot?

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a37002168/instant-pot-chicken-noodle-soup-recipe/

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